Pasta e Fagioli Olive Garden
This pasta e fagioli olive garden soup stands out from the rest as it can be prepared using just one pot. With a cook time of only 30 minutes, this Italian favorite is a quick and easy option to feed your family.
Ingredients
- 1 lb lean ground beef
- 1 tbsp olive oil
- 2 medium carrots , diced into small cubes
- 1 large onion, diced into small cubes
- 1 stalk celery, diced into small cubes
- 3 cloves garlic
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 32 oz chicken broth
- 15 oz canned Great Northern beans, drained and rinsed
- 15 oz canned Kidney beans, drained and rinsed
- 2 tbsp fresh basil, (optional)
- 1 cup ditalini pasta
- 1 tsp salt, adjust to taste
- 1 tsp black pepper, adjust to taste
- 1 tbsp Italian seasoning
Instructions
- Take the cooked beef out of the pot and set it aside. Drain off any extra fat to remove it.
- Put chopped carrots, onions, celery, and minced garlic into the pot. Sauté the vegetables until they are softened, which should take around 4 minutes.
- Combine canned diced tomatoes, tomato sauce, and the cooked beef back into the pot with the sautéed vegetables. Stir everything together.
- Combine the Great Northern and kidney beans with the mixture in the pot. Simmer the mixture with chicken broth for around 10 minutes.
- For an additional 10 minutes, you may cook the pasta in the pot with Italian seasoning, salt, and pepper.
- Serve immediately, topping with a dash of basil or grated parmesan cheese.